Preparation and Characterization of Urushiol Free Fermented Rhus verniciflua Stem Bark (FRVSB) Extracts-Reference-Cited by-同舟云学术

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Preparation and Characterization of Urushiol Free Fermented Rhus verniciflua Stem Bark (FRVSB) Extracts

Published:2012-04-30 Issue:2 Volume:44 Page:173-178
ISSN:0367-6293
Container-title:Korean Journal of Food Science and Technology
language:en
Short-container-title:Korean Journal of Food Science and Technology

Author:

Choi Han-Seok,Yeo Soo-Hwan,Jeong Seok-Tae,Choi Ji-Ho,Park Hyo-Suk,Kim Myung-Kon

Publisher

Korean Society of Food Science and Technology

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfst1/JAKO201217034921534.pdf

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of the Antifungal Effect of Rhus verniciflua Stokes Extract for Oral Application Potential;Medicina;2023-09-11

2. Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed;Korean Journal of Food Preservation;2022-10

3. Isolation and Identification of Fisetin: An Antioxidative Compound Obtained from Rhus verniciflua Seeds;Molecules;2022-07-14

4. Physicochemical qualities of doenjang stew sauce prepared with fermented Rhus verniciflua extract during storage, and its comparison with commercial available products in the physiological activities;Korean Journal of Food Preservation;2022-04

5. Effect of fermented Rhus verniciflua stokes extract on liver function parameters in healthy Korean adults: a double-blind randomized controlled trial;Trials;2021-11-22

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